The Eagle Cookbook by David Eyre

  • Portuguese "stone soup" (Sopa de pedra) (page 13)

    from The Eagle Cookbook: Recipes from the Original Gastropub The Eagle Cookbook by David Eyre

    • Categories: Soups; Cooking ahead; Portuguese
    • Ingredients: red kidney beans; smoked bacon; gammon hocks; Portuguese chouriço sausages; morcilla sausages; onions; turnips; carrots; potatoes; tomato purée; massa de pimentão; Savoy cabbage; bay leaves; thyme; parsley
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Notes about Recipes in this book

  • Smoked haddock with horseradish mash and poached egg

    • saladdays on February 15, 2014

      The ultimate comfort food on a stormy winter evening. As with a lot of fish dishes it needs a bit of careful planning to get it altogether at the end. The potatoes should be mashed and ready and kept warm before the fish and the poached eggs are cooked. As suggested in the recipe spinach is a good accompaniment.

  • Lamb shanks with chickpeas

    • PeterC on June 11, 2026

      Add chorizo when softening onions. Swapped in thyme and rosemary. Reduced wine and added homemade chicken stock

  • Pheasant casserole with chestnuts, ceps and bacon

    • saladdays on December 29, 2013

      A recipe that promises much but needs careful reading beforehand. The dried ceps are soaked in water, you are instructed to drain them before adding to the pheasant pieces in the casserole. Later on you are told to add the drained liquid, mine was already down the sink! I was then left with just a glass of wine for liquid, so had to add some water. The finished dish was still dry as the chestnuts soak up the liquid. If I made it again I would add plenty of stock.

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  • ISBN 10 1906650624
  • ISBN 13 9781906650629
  • Published Aug 30 2011
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Absolute Press
  • Imprint Absolute Press

Publishers Text

"The Eagle Cookbook" was first published in 2001 - as "Rough Edges and Strong Flavours -" and was reissued in 2009, featuring wonderful ?new recipes from a number of award-winning ex-Eagle alumni such as Sam and Sam Clark of "Moro" and Jonathan Jones from "The Anchor and Hope" and completed by evocative photography that captured 24 hours in the life of this frantically busy and ever-popular gastropub. It remains one of the best collections of Mediterranean-inflected recipes in print. The book is divided into recipe sections for Soups, Salads, Meals on Toast, Eggs for Dinner, Pasta, Rice, Fish, Meat and Side Dishes: all of them full of the kind of wonderfully robust and vibrant flavours that the Eagle put their stamp on twenty years ago... long before any other gastropub got there.

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